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Salmon Potato and Brussels Sprout Boats

Salmon Potato and Brussels Sprout Boats

Serves 2 Time: 30 minutes Difficulty: Easy


  • 2 (4-ounce) filets salmon
  • 1 can diced potatoes, drained, and rinsed
  • 6 ounces brussels sprouts
  • 2 tablespoons salted butter

For the Sauce:

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2-3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • ½ tablespoon curly parsley, finely chopped
  • Pink sea salt, to taste
  • Fresh cracked black pepper, to taste


    1. Whisk together the sauce ingredients and set aside. Rinse and let potatoes drain well. Slice brussels sprouts into quarters.

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    2. Make two round tin foil boats just a tad smaller than your Blackstone Basting Cover using double layers of tin foil

    3. Add the brussels sprouts and potatoes divided evenly into the foil, leaving room in the center for the fish.

    4. Toss half of the sauce, about two spoonsful, with the vegetables. Rinse and pat dry salmon well. Dry fish is key!

    5. Place a ½ tablespoon of butter in foil and place salmon filet on top of butter. Spread remaining sauce evenly over fish, about 1 spoonful per filet and top each filet with another ½ tablespoon of butter.

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    6. Set your Blackstone to medium to medium-high heat and place foil on the griddle.

    7. Cover with your Basting Cover, checking ever 2-3 minutes and mixing vegetables around. Cook time total is around 10-12 minutes, carefully flipping fish over for the last couple minutes

    8. Serve with lemon wedge, garnish with parsley.

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